Regarded in some religions as a symbol of rebirth, lamb is a traditional dish for spring and Easter. Areas such as Europe, the Middle East and Asia have incorporated lamb as a part of their staple diet. It's no wonder as lamb is the most common livestock animal in the world. http://www.culinarymedianetwork.com/spring-lamb/

Lamb is a young sheep. Usually brought to market between 6-8 months, it has a milder and more tender taste than adult sheep or mutton.http://www.how-to-cook-gourmet.com/cookinglamb.html It can be prepared in a variety of ways such as grilled, braised or baked. With lamb being a less commonly prepared meat, many cooks may feel a bit intimidated when buying and using this ingredient. This guide will show you how to buy lamb, to ensure you get the best quality and cut to use in your dishes.

1. Lamb color should be pinkish. Not deep red or pale.
2. Buy cuts that have moderate fat marbling. This will keep the meat juicy and flavorful while cooking.
3. Domestic lamb has a more mild, less gamey taste. Imported lamb has a bolder flavor. Choose either based on your preference. First time buyers may choose domestic for price and to exercise their pallet.
4. Buying lamb at a local butcher gives more you a fresher cut of meat. It also offers more flexibility of cuts and they can trim exterior fat for you.

When purchasing lamb, it's wise to have your recipe chosen prior to purchasing a cut of meat. This allows you to get the right cut for your dish. While most cuts of lamb are tender, some are better for stewing, while others fair better baked or braised.

There are four basic cuts of lamb.

1. Shoulder
2. Rack
3. Loin
4. Leg

When broiling or grilling lamb the best cuts are chops and riblets. When preparing chops you can use shoulder, arm, rib or loin chops.

When roasting lamb you'll want to choose square cut shoulder, rib roast, loin roast or a leg of lamb.

Similar to beef, lamb is given ratings by the USDA (United States Department of Agriculture). These ratings are compiled by evaluating the meat's quality, leanness, muscle development, marbling and flank streaking. The grades are:http://ag.ansc.purdue.edu/sheep/ansc442/Semprojs/lambcuts/lambcuts.html

1. Prime - Best Cut. Lean and well muscled
2. Choice - Slightly muscled with minimal external fat
3. Good - Thin, thin muscled
4. Utility - Lowest grade

There are so many variations that can use lamb as the main ingredient. When planning a menu that includes lamb, here are a few quick tips to buying the best cut for your recipe.http://www.foodnetwork.com/recipes-and-cooking/lamb-guide-and-recipes/index.html

1. Lamb is a common meat used in indian dishes. Try using a mint sauce or dip, or a curry style seasoning.
2. The most tender part of a leg of lamb is the sirloin. If buying boneless leg of lamb, choose sirloin as it has less connective tissue.
3. Rack of lamb is the most expensive cut of lamb. When preparing a rack of lamb it is most commonly served rare to medium-rare.
4. When choosing lamb chops, loin chops or the leanest and can be easily grilled or sauteed.
5. When choosing a roast or shoulder, allow plenty of cooking time as they require a long, slow cooking process for them to become tender.